Recipe by *Pixie*
Tender boneless pork chops with peppers and gravy. Quick enough for a weeknight meal, just add some noodles or rice, and a salad...
Top Review by Mary Rita
Made this for dinner tonight. Went back to check the recipe to see if I forgot something - I didn't. We thought too bland - maybe, if I ever make this again, I will add garlic, or some spices. Gave it one star, however, for ease in preparation and it has a nice consistency. Sorry, but this just did not work for us.
- 4 boneless pork chops, 3/4 inch thick
- 2 teaspoons olive oil
- 1 large red pepper, cut into julienne strips
- 1 large yellow pepper, cut into julienne strips
- 1 onion, cut into julienne strips
- 1 can chicken broth
- 1⁄2 cup white wine
- 3 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- water, to make paste (about 2-3 tablespoons)
- 2 tablespoons chopped parsley
- salt and pepper (to taste)
Directions See How It's Made
- Trim any excess fat from the crops.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Brown pork chops in oil, cook until barely done.
- Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
- Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
- Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
- In a small bowl combine cornstarch with enough water to make a thin paste.
- Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
- Add this mixture to the pan and stir until sauce thickened and smooth.
- Add salt and pepper to taste.
- Stir in parsley.
- Serve with rice or noodles.